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don't see how this helps improve your spice tolerance. Unless I read it wrong, it says to remove the seeds and inner rib and use the rest. If you do that you just removed all the spicyness from the pepper.

I love peppers and have even had the Ghost Chilli. Now that lite both ends for quite some time.

It doesn't quite remove all the spiciness of the pepper. And if anything it would help bring out more of the flavor qualities of the pepper. Residual capsaicin would still be in the skin and fruit of the pepper in a subjectively satisfying amount.

I built up my tolerance by necessity. In college, a friend of mine, from New Mexico, had a huge spice tolerance. Whenever we got together and he provided the food, you either ate it or went hungry. It was a little painful at first, but the more you're exposed to it, the easier it gets.

The biggest problem I have with spicy food is when people get mad at me when they ask me, "Is that very spicy?" and I say no. Now I just tell people that I'm not the guy to ask.

I think that's the inherent problem with building up your spice tolerance.

What's "very mild" to you is "burning hot" to somebody else. I love spicy food very much, but I have to keep my wife and kid in mind, even though both of them are slowly building up a tolerance too. The best way in between is to have a wide variety of chili flakes, powders and sauces at your disposal so you can just spice up your portion with impacting the other ones.

That being said, and back on topic, removing the very spice core of a chili is a very viable method. I prefer to just start of with mild chilies and work my way up the Scoville scale, but if you can't find all those varieties you can just numb down some hotter ones until you're ready to handle them whole.